Sage Risotto With Fresh Mozzarella And Prosciutto

• 2 (14-ounce) cans fat-free, less-sodium chicken broth
• 1 tablespoon butter
• 1 cup finely chopped leek
• 2 garlic cloves, minced
• 1 1/4 cups Arborio rice
• 1/4 teaspoon salt
• 1/2 cup dry white wine
• 1 1/2 to 2 tablespoons finely chopped fresh sage
• 1 cup (4 ounces) finely chopped fresh mozzarella cheese
• 2 ounces prosciutto, chopped (about 1/3 cup)
• 1/4 teaspoon freshly ground black pepper
• Sage sprigs (optional)

1. Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
2. Melt butter in a medium saute pan over medium heat. Add leek and garlic; cook for 3 minutes, stirring frequently. Add rice and 1/4 teaspoon salt; cook 1 minute, stirring constantly. Stir in wine; cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Add broth, 1/2 cup at a time, stirring frequently until each portion of broth is absorbed before adding the next (about 20 minutes total). Stir in chopped sage, and cook for 2 minutes. Remove from heat; stir in mozzarella. Spoon 1 cup risotto into each of 4 bowls; top each serving with about 1 1/2 tablespoons prosciutto. Sprinkle with black pepper. Garnish with sage sprigs, if desired.

chicken broth, butter, leek, garlic, arborio rice, salt, white wine, fresh sage, mozzarella cheese, freshly ground black pepper

Taken from www.myrecipes.com/recipe/sage-risotto-with-fresh-mozzarella-prosciutto (may not work)